Tongue with Madeira sauce

Ingredients for 4 servings:

• 1 veal tongue(s) (raw)
• 1 carrot(s)
• 6 tbsp celeriac, diced
• 1 onion(s)
• 1 tomato(s)
• 1 garlic clove(s), peeled
• 1 tbsp ginger, peeled, whole
• 2 bay leaves
• 1 tsp juniper berries, lightly crushed
• 1 tbsp pepper, whole
• 1 tsp salt (level tsp maximum!)
• 2 tbsp flour
• 2 tbsp butter
• 200 ml broth from the tongue
• 50 ml cream
• 3 tbsp capers
• 10 ml Madeira (add to taste!)
• 1 dash of Worcestershire sauce
• 1 tsp mustard, medium hot
• nutmeg
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Prepare the tongue: Peel and halve the onion, peel and roughly chop the carrot, and peel and roughly chop the celery. Place all of the ingredients in a pot and add enough water to cover the tongue. Bring to a boil, then simmer very slowly; do not boil. This takes about 2-3 hours. The tongue is cooked when it peels easily and is tender as butter when pierced with a skewer. The sauce: Make a light roux and add the cooking liquid, bring to a boil, and simmer briefly. Add the cream and Madeira wine, bring back to a boil, and season to taste with mustard, salt, pepper, Worcestershire sauce, nutmeg, and Madeira wine. Finally, add the capers. Peel the tongue well(!) and slice thinly. Serve with the sauce. I think it goes really well with rice and peas; when I was a child (70s/80s), we always had capers with it. This recipe probably dates back to this time.